Spring

Slow-Cooker Shredded Beef–Stuffed Chile Rellenos

July 19, 2016
4 Stars
Photo by James Ransom
Author Notes

This recipe was adapted from Bailey's Farms. You will not use all the shredded beef for this recipe. —Paula Disbrowe

  • Cook time 7 hours 20 minutes
  • Serves 6
Ingredients
  • 4 to 5 pounds chuck roast
  • 1 medium sized white or brown onion cut into quarters
  • 1 cup beef broth
  • 2 tablespoons chile powder
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons freshly cracked pepper
  • 6 poblano peppers
  • 2 2 cloves of garlic
  • 1 15 ounce can of tomato sauce
  • Monterey Jack
In This Recipe
Directions
  1. Combine chile powder, salt, pepper, cumin, oregano, & garlic powder in a small bowl.
  2. Rub spice mixture all over the chuck roast. Place onion in the bottom of a crock pot, place chuck roast on top of onion and pour beef broth in. Cook on high for 6 to 7 hours. Shred with two forks and set aside.
  3. Place poblanos and garlic cloves on a cookie sheet and roast under broiler until garlic is browned (you will have to remove these before the peppers are done) and peppers are blistered.
  4. Let peppers cool in a pot with a lid on it and peel skin off. Cut a slit on one side, scoop seeds out and run under cool water to remove any extra seeds not removed.
  5. Combine the can of tomato sauce, garlic, onion and 1/4 cup beef juice(both scooped out of crock pot) in a blender until smooth.
  6. Stuff chiles with 1/4 cup shredded beef, jack cheese, top with tomato sauce, more cheese and bake in the oven at 425*F degrees for 15 to 20 minutes.

See what other Food52ers are saying.

  • Katherine
    Katherine
  • Beth
    Beth
Paula Disbrowe writes frequently about Food and Travel. She lives in Austin, Texas, with her bread baker husband David Norman, two children, and menagerie of retired ranch animals.

2 Reviews

Katherine January 13, 2017
My husband and I are obsessed with this recipe and both agree it would be our "last meal." We made a couple of changes...we cooked the beef in a 225 oven instead of the crock pot. Also, since the peppers are so delicate after roasting and peeling them, we decided to layer it like a lasagna with the shredded beef, cheese and roasted peppers. It is delicious, and we always make extra so we can have it for breakfast with an egg on top :) Thank you for this awesome recipe!
 
Beth December 15, 2021
This is a great idea; how long did you cook the beef in the oven??